Tuesday, June 11, 2013

An Underrated Vegetable

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The humble brussels sprout.  I honestly can't remember the last time I had brussels sprouts before last night, they weren't exactly a staple in our house when I was growing up and I often skipped over them in the produce section.

It was nothing personal, I just think they got a bad rap for so many years as people overcooked and boiled them to death until they had all the flavor of a tough gym sock.  I'm also not a huge fan of cabbage.  Don't get me wrong, I like it raw in coleslaw and shredded in salads, but whenever it is cooked I tend to avoid it.

Still, as I was planning out our dinner menus for this week, I came across a simple recipe for a stovetop preparation of the tiny cabbages that I thought might be a good substitution for our usual staple of roasted broccoli.

The sprouts were delicious and the recipe was so easy I'll definitely be trying it again!  I served them up alongside pan-seared salmon and mediterranean couscous for a seriously quick and easy weeknight dinner.  Keep in mind that I cut the recipe in half and it generously served two adults, so adjust your measurements accordingly if you decide to give it a try!  I also just left off the cheese and they were delicious all on their own.

Check out the Recipe: Lemony Garlic Brussels Sprouts

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